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For Greek Chicken Souvlaki Bowls, you need fresh and tasty ingredients. Here’s what you will need: - 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes - 1 cup cooked quinoa or rice - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1/2 cup Kalamata olives, pitted and quartered - 1 cup Tzatziki sauce (store-bought or homemade) - Fresh parsley, chopped (for garnish) These items create a colorful and healthy base for your bowl. The marinade is key for flavor. Here’s what goes into it: - 3 tablespoons olive oil - Juice of 1 lemon - 3 cloves garlic, minced - 1 tablespoon dried oregano - Salt and pepper to taste This mix makes the chicken tender and full of flavor. The lemon and garlic add a nice zing that pairs well with the other fresh ingredients. To make your bowls even better, consider these add-ins: - Feta cheese, crumbled - Pita bread on the side - Extra veggies like bell peppers or spinach These options give you more flavor and texture. They also allow you to customize your dish to your liking. Enjoy mixing and matching to find your favorite version! {{ingredient_image_1}} To start, you need to create the marinade. In a large bowl, mix together these ingredients: - 3 tablespoons olive oil - Juice of 1 lemon - 3 cloves garlic, minced - 1 tablespoon dried oregano - Salt and pepper to taste This mixture adds flavor and keeps the chicken tender. Cut 1 pound of boneless, skinless chicken thighs into 1-inch cubes. Add the chicken to the marinade and stir well. Cover the bowl with plastic wrap. Let it sit in the fridge for at least 30 minutes, or up to 2 hours. The longer it marinates, the better the flavor. Next, it’s time to grill the chicken. Preheat your grill or grill pan over medium-high heat. Once hot, place the marinated chicken pieces in a single layer. Grill for about 10 to 15 minutes. Turn them occasionally. You want nice grill marks and the chicken should be cooked through. Check that the internal temperature reaches 165°F (75°C). Once done, remove the chicken and let it rest for a few minutes. Now, it’s time to build your bowls. Start with 1 cup of cooked quinoa or rice at the bottom of each bowl. Top it with the grilled chicken. Then, add: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1/2 cup Kalamata olives, pitted and quartered Finally, drizzle 1 cup of Tzatziki sauce over everything. For a finishing touch, garnish with chopped fresh parsley. This adds color and a burst of flavor. Enjoy your Greek Chicken Souvlaki Bowls! To make a great marinade, start with good ingredients. Use fresh lemon juice, olive oil, and minced garlic. These flavors will soak into the chicken well. Mix them in a bowl with dried oregano, salt, and pepper. This mix is key to tasty chicken. Let it sit for at least 30 minutes. For even better taste, marinate it for up to 2 hours. Grilling chicken can be tricky. To keep it moist, do not overcook it. Grill the chicken for about 10-15 minutes. Turn the pieces often to get nice grill marks. The chicken is done when it reaches 165°F (75°C). Let the chicken rest for a few minutes after grilling. This helps the juices stay inside, making it tender and juicy. A beautiful bowl makes the meal more inviting. Start by placing cooked quinoa or rice at the bottom. Then, layer the grilled chicken on top. Add cherry tomatoes, diced cucumber, and sliced red onion. Don’t forget the Kalamata olives! Drizzle the Tzatziki sauce on top. For an extra touch, sprinkle some chopped parsley. You can also serve warm pita bread on the side. A little crumbled feta cheese can make it even better! Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken for at least 2 hours. This allows the spices and lemon to penetrate the meat effectively. Use a Meat Thermometer: Ensure your chicken is perfectly cooked by using a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption. Customize Your Toppings: Feel free to mix and match toppings according to your preference. Adding ingredients like roasted red peppers or feta cheese can enhance the flavor profile. Presentation Matters: Serve the bowls in colorful dishes and arrange the ingredients in sections. This not only looks appealing but also allows guests to choose their favorite components. {{image_2}} You can easily make these bowls vegetarian or vegan. Instead of chicken, use cubed tofu or tempeh. Marinate them just like the chicken for great flavor. Grilling or pan-frying gives them a nice texture. You can also add hearty vegetables like bell peppers or zucchini. These add color and crunch to your meal. If you prefer other proteins, try shrimp or lamb. Marinate shrimp the same way as chicken. Grill them quickly for about 3-5 minutes. Lamb has rich flavors that pair well with the marinade. You can also use beef for a heartier option. Just adjust the cooking time based on the meat you choose. Experiment with different marinades for unique tastes. A yogurt-based marinade gives a creamy texture. You can mix yogurt, garlic, and spices like cumin or paprika. For a spicy twist, add chili flakes or harissa. Each marinade will change the flavor and make your bowl fun and fresh! After enjoying your Greek Chicken Souvlaki Bowls, you may have some leftovers. Store them in an airtight container. Keep the chicken, veggies, and sauce separate if possible. This keeps everything fresh and tasty. Leftovers will last in the fridge for about three days. To reheat your chicken, warm it in a pan over medium heat. This keeps it juicy and flavorful. You can also use the microwave. If using a microwave, cover the bowl with a lid or paper towel. Heat for 1-2 minutes or until hot. For the veggies, a quick sauté will do the trick. If you want to freeze your Greek Chicken Souvlaki Bowls, it’s best to freeze the chicken and quinoa or rice separately. Place them in freezer bags, removing as much air as possible. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Reheat as mentioned before for a quick meal. To make Tzatziki sauce, you need a few simple ingredients. Start with 1 cup of plain yogurt. Add 1 cup of grated cucumber, which you should squeeze to remove excess water. Mix in 2 cloves of minced garlic, 1 tablespoon of olive oil, and 1 tablespoon of lemon juice. Season with salt and pepper to taste. Stir well and chill for about 30 minutes. This sauce is cool and refreshing, perfect for your Greek Chicken Souvlaki Bowls. Yes, you can use chicken breast instead of thighs. Chicken breast is leaner but can dry out faster. If you choose this option, cook the chicken carefully. Cut the breast into 1-inch cubes and marinate as directed. Grill until the internal temperature reaches 165°F (75°C). Keep an eye on the cooking time. Chicken breast often cooks quicker, so adjust as needed. Greek Chicken Souvlaki Bowls pair well with several sides. Consider serving warm pita bread or a Greek salad with feta cheese. You can also add roasted vegetables for extra flavor. If you want more protein, serve with hummus or a side of lentils. These additions will make your meal more filling and delicious. Greek chicken souvlaki bowls are tasty and easy to make. We covered the key ingredients, like chicken and marinade. You learned the steps to marinate and grill the chicken and assemble the bowls. I shared tips to keep the chicken moist and make your dish look great. You can even try vegetarian options or different proteins to mix it up. Remember to store and reheat leftovers wisely. Now, enjoy creating your tasty bowls and impress your friends!

Greek Chicken Souvlaki Bowls

A delicious and healthy bowl featuring marinated grilled chicken, fresh vegetables, and Tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 whole lemon, juiced
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • to taste salt and pepper
  • 1 cup cooked quinoa or rice
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1/2 whole red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and quartered
  • 1 cup Tzatziki sauce (store-bought or homemade)
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • In a large mixing bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create a marinade.
  • Add the cubed chicken thighs to the marinade, making sure all pieces are well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes or up to 2 hours for best flavor.
  • Preheat your grill or grill pan over medium-high heat. Once hot, add the marinated chicken pieces in a single layer. Grill for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
  • While the chicken is grilling, prepare the quinoa or rice according to package instructions if not already cooked.
  • Once the chicken is done, remove it from the grill and let it rest for a few minutes.
  • To assemble the bowls, start by placing a scoop of quinoa or rice at the bottom of each serving bowl.
  • Top the quinoa or rice with grilled chicken, cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives.
  • Drizzle Tzatziki sauce generously over the top and garnish with fresh parsley for added color and flavor.

Notes

Serve in large bowls or plates, and consider adding pita bread on the side for an authentic touch. A sprinkle of crumbled feta cheese on top can add a delightful finishing touch!
Keyword chicken, grilled, healthy, quinoa, souvlaki